Keto Yakisoba Noodles
How to Make It
Step 1
Prepare the shirataki noodles by draining them from their packages. Shake off as much of the excess water as possible. Then place them in a microwave safe bowl and microwave them on high for 3 minutes. This will help to release more water. Drain them a second time. Shake off the excess water again and set them aside. Also, mix the sauce ingredients which include the Worcestershire sauce, soy sauce, oyster sauce, sweetener and garlic powder and set this aside.
Step 2
Heat a large wok over high heat until smoking. This will ensure the wok is hot enough for the best stir fry flavor. Add 1 tablespoon of oil and swirl the wok until coated well. You will want to add the vegetables in the order in which they will cook (starting with the vegetable that needs the longest cook time). Add julienned white onion and sliced mushrooms. Cook for a couple of minutes.
Step 3
Next add julienned carrots and red bell pepper. Stir for one minute.
Step 4
Next add the shredded cabbage and bok choy. If you do not have bok choy, substitute the amount of bok choy with cabbage. When the cabbage is almost wilted, remove the vegetables to a large bowl and set aside.
Step 5
Add the other tablespoon of avocado oil and swirl the wok well. Add the drained noodles and stir fry them for several minutes, about 5-7 minutes to remove as much of the water from the noodles as possible.
Step 6
Drain off some of the water from the vegetables that were set aside earlier as well. Then add those into the wok with the noodles. Stir fry and combine everything together. Pour the sauce over the stir fry and cook until some of the sauce evaporates and coats the noodles. Serve immediately!
Ingredients
- Tofu Shirataki Spaghetti Shaped Noodle by House Foods – 24 ounce
- Avocado Oil – 1 tablespoon
- Cabbage – 3 cup
- Mushrooms – 4 ounce
- Red Bell Peppers, Raw – ¼ large – 3″ diameter x 3 3/4″
- Carrots – 1 small – 5 3/4″ long or less
- Onion – 1 small
- Bok Choy – 1 cup
- Avocado Oil – 1 tablespoon
- Worcestershire Sauce – 2 tablespoon
- Soy Sauce – 2 tablespoon
- Chinese Oyster Sauce – 1 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 1-⅓ tablespoon
- Garlic Powder – ½ teaspoon